Lu Pulu (Corned Beef in Taro Leaves with Coconut Milk)
The Quirky Foodster Team
Ingredients
- Large taro leaves, stems trimmed, well washed — 20–24
- X 340 g (12 oz) can corned beef, roughly chopped — 1
- Onion, sliced — 1
- Tomato, sliced (optional) — 1
- Coconut milk — 400 ml (1 3/4 cups)
- Salt — 1/2 tsp
- Black pepper — 1/4 tsp
Method
- Preheat the oven to 180°C (350°F).
- Layer about 4–5 taro leaves, overlapping slightly, in the base of a baking dish to form a wide leaf-lined base.
- Spoon a portion of the corned beef, onion and tomato (if using) into the centre of the leaves.
- Fold the leaves up and over the filling to fully enclose it into a neat parcel, then place seam-side down in the dish.
- Repeat to make 4–6 parcels, arranging them snugly together in the dish.
- Pour the coconut milk evenly over the parcels, and season with salt and pepper.
- Cover the dish tightly with foil and bake for 1 hour to 1 hour 15 minutes, until the taro leaves are completely tender and no longer taste sharp or itchy on the tongue.
- Serve hot, spooning the coconut sauce over each portion, with rice or root vegetables.
Introduction: Lu pulu is one of Tonga's most iconic dishes: corned beef and onion wrapped in layers of taro leaves and
baked with coconut milk until the leaves become meltingly tender, traditionally cooked in an umu earth
oven for large family gatherings and feasts.
Cultural Background: Lu pulu is one of Tonga's most iconic dishes: corned beef and onion wrapped in layers of taro leaves and
baked with coconut milk until the leaves become meltingly tender, traditionally cooked in an umu earth
oven for large family gatherings and feasts.
Tips: Taro leaves must be cooked thoroughly — undercooked leaves can cause an unpleasant itchy sensation in the throat, so always bake until fully tender. If fresh taro leaves aren't available, frozen taro leaves (often labelled 'lu' or 'dalo leaves') from Pacific or Asian grocers work well.
Variations: Use fresh diced beef instead of canned corned beef for a different texture. Add a small piece of pumpkin to the parcels, as some families do. A vegetarian version can be made by omitting the corned beef and filling the leaves with extra onion and a
little pumpkin or taro instead, though this departs from the traditional dish.
Storage: Refrigerate in an airtight container for up to 3 days.
Reheating: Reheat in a covered dish in a 160°C (325°F) oven for 15–20 minutes, or gently on the stovetop.
FAQs:
Q: Why must taro leaves be well cooked?
A: Raw or undercooked taro leaves contain calcium oxalate crystals that can cause an itchy or irritated feeling in the mouth and throat; thorough cooking breaks this down.
Q: Can I find taro leaves outside Tonga?
A: Yes, frozen taro leaves are available at many Pacific Island, Caribbean and Asian grocers.
Q: Is this traditionally cooked in an oven or over a fire?
A: Traditionally in an umu, an underground earth oven, though a conventional oven gives a very close result at home.
- Large taro leaves, stems trimmed, well washed — 20–24
- X 340 g (12 oz) can corned beef, roughly chopped — 1
- Onion, sliced — 1
- Tomato, sliced (optional) — 1
- Coconut milk — 400 ml (1 3/4 cups)
- Salt — 1/2 tsp
- Black pepper — 1/4 tsp
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